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Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition

✍ Scribed by Marzia Migliorini; Lorenzo Cecchi; Chiara Cherubini; Serena Trapani; Enrico Cini; Bruno Zanoni

Book ID: 112082638
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 290 KB
Volume: 114
Category: Article
ISSN: 1438-7697
DOI: 10.1002/ejlt.201100379

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